How to Make Sourdough Bagels at Home

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These homemade sourdough bagels are simple to make and far better than store-bought. A classic plain bagel gets a boost of depth and tang from the sourdough starter, yielding a soft, chewy interior and a nicely set crust. Serve them toasted with cream cheese, slather with butter, build hearty sandwiches, or enjoy with sweet or savory toppings. Once you try these, you’ll want to make them again and again.

About The Recipe

A great breakfast can change your whole morning. These sourdough bagels are straightforward to make and deliver real flavor from your starter. The process—mix, proof, shape, boil, and bake—is easy to follow, and the results are impressive: chewy, tender bagels with a lovely sourdough character.

They store and freeze exceptionally well. Bake a batch, let the bagels cool, pre-slice, then freeze in a freezer-safe bag. On busy mornings you can toast a slice from frozen and top with whatever you like—savory or sweet. Sourdough pairs beautifully with so many flavors, so these bagels are versatile for breakfast, lunch, or snacks.

These bagels are a great make-ahead option any time of year. Mix the dough in the morning or the night before, shape and boil when you’re ready to bake, and enjoy fresh bagels in under a few hours. For a stronger sourdough flavor, a refrigerate step after shaping deepens the tang and changes the crust and crumb slightly.

Reasons You Will Love These Sourdough Bagels

• Just five simple ingredients.
• No commercial yeast required.
• Easy to prepare at home.
• No mandatory overnight rise—ready in under five hours.
• Works with both sweet and savory toppings.
• Chewy texture with a well-set crust.
• Naturally vegan in this basic version.

Ingredients

Full quantities and step-by-step instructions are listed in the recipe section below.

• 1 1/4 cups active sourdough starter (room temperature)
• 1 1/4 cups lukewarm water
• 3 1/2 tablespoons barley malt syrup
• 4 cups bread flour
• 2 teaspoons kosher salt
• For boiling: 4 quarts water + 1/2 cup barley malt syrup

How To Make Sourdough Bagels

Step 1: Make the dough

In the bowl of a stand mixer, combine the sourdough starter and lukewarm water. Mix until smooth. Add the barley malt syrup and mix until combined. Switch to the dough hook, add the bread flour and salt, and mix on low speed until the ingredients are combined, about 1 minute. Increase to medium speed and knead until the dough is smooth and elastic, about 8 minutes.

Step 2: Proof

Place the dough in a clean bowl and cover. Proof at warm room temperature until the dough increases by about 25%, approximately 2 hours (times will vary with ambient temperature).

Step 3: Divide and shape

Turn the dough out onto an unfloured surface and divide into 4-ounce pieces. Roll each piece into a ball and let rest, covered, for 5 minutes. To shape each bagel, use a floured thumb to push through the center of the ball, then insert the other thumb and widen the hole while twirling with your index fingers until the hole is about 3 inches across. Arrange on parchment-lined sheet pans (six on one pan, five on the other). Cover with lightly oiled plastic wrap and proof until increased by 25%, about 1 hour.

Step 4: Boil and bake

Preheat the oven to 475°F (245°C). In a large pot, combine the boiling water and 1/2 cup barley malt syrup and bring to a rolling boil. Boil the bagels two at a time for 1 minute on each side. Use a slotted spoon to transfer them to a cooling rack to drain briefly, then place the boiled bagels onto the prepared sheet pans. Bake for 10–12 minutes, until light golden brown.

FAQ’s & Troubleshooting

I don’t have a sourdough starter yet. You can make a starter in a few days and it will be ready to use. A young starter works fine—flavor will deepen with each feed.

Can I mix and knead by hand? Yes, you can, but a stand mixer speeds up the process and reduces effort.

My dough isn’t rising as fast as the recipe times. Proof times depend on room temperature. The times listed are guides; warmer kitchens speed fermentation, cooler ones slow it. Trust the dough’s appearance rather than the clock.

Why boil bagels before baking? Boiling sets the crust and helps the bagel hold its shape, creating the classic chew and glossy surface.

Why add malt syrup to the water? Malt syrup acts like sugar during boiling and promotes even browning for a golden crust.

Dark spots appeared on my bagels. This is usually normal. Slightly darker areas often happen over air pockets where the dough is thinner and browns faster.

My bagels are too brown on the bottom. Try baking one sheet at a time in the center rack. Parchment and the oven rack position affect bottom browning.

Topping Ideas

Add toppings after boiling and before baking. A few favorites:

• Sesame seeds
• Everything bagel seasoning
• Shredded cheese (Parmesan, cheddar, etc.)
• Poppy seeds

What To Make With Bagels

Sourdough bagels are versatile. Try them with:

• Avocado and a fried egg
• Salted butter
• Cream cheese
• Peanut butter and bananas or honey
• PB&J with homemade jam
• Bacon or sausage with egg and cheese
• Ham and cheese sandwiches
• Hummus and vegetables
• Mini pizza bagels with tomato sauce, cheese, and pepperoni

How To Store

Once cooled, pre-slice the bagels and place them in freezer-safe bags. They keep well for 3–4 months. Toast directly from frozen or defrost briefly before toasting.

If you try this sourdough bagel recipe, leave a comment below with your experience. We love hearing how your batch turned out and what toppings you enjoyed!

Recipe: Sourdough Bagels

Servings: 11 bagels • Prep: 35 mins • Cook: 22 mins • Proofing: ~3 hrs • Total: ~4 hrs

Ingredients

• 1 1/4 cups active sourdough starter (room temperature)
• 1 1/4 cups lukewarm water
• 3 1/2 tablespoons barley malt syrup (in dough)
• 4 cups bread flour
• 2 teaspoons kosher salt
• Boiling: 4 quarts water and 1/2 cup barley malt syrup

Instructions

1. Combine starter and water in a mixing bowl and blend until smooth. Add the barley malt syrup and mix to combine.
2. Attach a dough hook, add flour and salt, and mix on low for about 1 minute. Increase speed to medium and knead until the dough is smooth, about 8 minutes.
3. Place dough in a clean bowl, cover, and proof at warm room temperature until it increases by about 25% (about 2 hours).
4. Turn dough onto an unfloured surface and divide into 4-ounce pieces. Roll into balls and rest, covered, for 5 minutes.
5. Shape each ball into a bagel by pushing a floured thumb through the center and widening to about a 3-inch hole. Place on parchment-lined sheet pans, cover with lightly oiled plastic, and proof until up about 25% (about 1 hour).
6. Preheat oven to 475°F (245°C). Bring the boiling water and 1/2 cup barley malt syrup to a rolling boil. Boil bagels two at a time for 1 minute per side.
7. Drain briefly on a rack, transfer to sheet pans, and bake 10–12 minutes until light golden brown. Cool before slicing and serving.

Notes & Tips

• For a stronger sourdough tang, refrigerate the shaped bagels overnight, then allow an extra 30–45 minutes of proofing at room temperature before boiling.
• Unsure if proofed? Place one shaped bagel in water—if it floats, it’s ready to boil; if it sinks, proof a bit longer.
• To transfer bagels to the boiling water easily, cut parchment between bagels and lift small squares into the pot, then peel the paper off as they boil.
• Use a slotted spoon or spider strainer to remove bagels from the boiling water.